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Food safety experts suggest that people cook beef to 160 degrees in order to kill all bacteria that can potentially cause illness. It is also important to keep raw meat away from other foods to ...
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe, FoodSafety.gov's Storage Times chart . 8) Once food has been cooked, all the bacteria ...
A 2019 Food Safety Consumer Research Project report from the USDA revealed that “among poultry washers, 60% had bacteria in their sink after washing or rinsing.
Nitrates and nitrites extend shelf life, [citation needed] help kill bacteria, produce a characteristic flavor and give meat a pink or red color. [16] Nitrite ( NO − 2 ) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate .
Cooking can prevent many foodborne illnesses that would otherwise occur if raw food is consumed. When heat is used in the preparation of food, it can kill or inactivate harmful organisms, such as bacteria and viruses, as well as various parasites such as tapeworms and Toxoplasma gondii.
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.
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